Cookim Mama

1. Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins. Cover it with plastic wrap to prevent a skin from forming.
2. To the bowl of a stand mixer, add the tangzhong along with all other dough ingredients except for butter and currants. Using the dough hook attachment, mix until the dough comes together. Then add the butter and knead until a window pane is achieved. Then add the currants and knead until combined.
3. Shape the dough into a ball, place into a bowl, cover, and let rise for 1-2hr or until doubled in size.
4. Divide the dough into 16 equal sections and shape them into balls. Place them into a 11”x11” baking pan.
5. Cover and let rise for ~30mins-1hr or until almost doubled in size.
6. Preheat the oven to 350F. Meanwhile, combine 40g of water with 40g of flour and pipe the cross.
7. Bake for 25-28mins or until deeply golden brown. Brush marmalade immediately after baking.